Crispy Accordion Sweet Potatoes with Garlic Herb Butter Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Scrub the sweet potatoes thoroughly and pat them dry.

Set up your cutting board with the chopsticks and a sharp chef's knife. Have the olive oil, spices, and salt ready in a small bowl. For the garlic herb butter, mince the garlic and chop the fresh herbs, and have the butter measured out.

Instructions

Prep and Cut

1. 1Prepare the Sweet Potatoes
   Preheat the oven to 400°F (200°C). Scrub the sweet potatoes well and pat them dry. Place one sweet potato between two chopsticks on a cutting board, using the chopsticks as guides to prevent cutting all the way through. Make straight vertical cuts about 1/4 inch apart along the entire length of the potato. Flip the potato over and make diagonal cuts at a 45-degree angle, again using the chopsticks as guides. Repeat with the remaining sweet potatoes.
   Look for The cuts should be evenly spaced and not cut through the bottom, leaving the potato intact.
   Tip If the potato rolls, cut a thin slice off one side to create a stable flat surface.
2. 2Season and Oil the Potatoes
   Gently stretch each accordion-cut sweet potato to open the folds slightly. In a small bowl, mix the olive oil, garlic powder, smoked paprika, and sea salt flakes. Brush the mixture generously over the entire surface of each potato, making sure it seeps into the cuts.
   Look for The potatoes are evenly coated and the seasoning is visible in the crevices.
   Tip Use your fingers to rub the oil mixture into the cuts for even coverage.

After this phase, you should have three accordion-cut sweet potatoes with even, thin slices that are still attached at the bottom.

The potatoes should be flexible and open like an accordion when gently stretched. The seasoning mixture is ready, and the potatoes are evenly coated with the oil and spice blend.

Roast and Caramelize

3. 3Roast the Potatoes
   Place the seasoned sweet potatoes on a baking sheet lined with parchment paper, cut-side up. Roast in the preheated oven for 30 minutes, or until the edges are deeply caramelized and crispy, and the centers are tender when pierced with a fork.
   Look for The edges are golden brown and crisp, and the potatoes yield easily to a fork.
   Tip For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

The potatoes are golden brown with crispy, caramelized edges. The kitchen smells of roasted sweet potatoes and smoky paprika. The centers are tender when pierced with a fork, and the edges are crispy to the touch. The potatoes have fanned out beautifully during roasting.

Butter and Serve

4. 4Make the Garlic Herb Butter
   While the potatoes roast, melt the butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh rosemary and thyme. Cook, stirring frequently, for 2-3 minutes until the garlic is fragrant and the butter is foamy and lightly bubbling. Remove from heat.
   Look for The butter is foamy and the garlic is golden but not browned.
   Tip Keep the heat moderate to avoid burning the garlic, which would turn bitter.
5. 5Drizzle and Serve
   Remove the roasted sweet potatoes from the oven and transfer to a serving platter. Immediately drizzle the hot garlic herb butter over the accordion folds, ensuring it seeps into every crevice. Serve hot, and enjoy the crispy, buttery, caramelized goodness.
   Look for The butter sizzles on contact and the potatoes glisten with herby flavor.
   Tip Serve right away for the best crisp texture; the butter will soak in if left to stand.

The garlic herb butter is foamy, fragrant, and lightly bubbling, with the garlic softened and the herbs infused. Drizzling it over the hot potatoes creates a sizzle, and the butter seeps into the crevices. The dish is ready to serve immediately, glistening with herby, garlicky goodness.

Common mistakes

One common mistake is cutting too deeply and slicing the potato in half. The chopsticks prevent this, so make sure they are placed firmly on both sides. Another issue is uneven cuts, which can cause some parts to cook faster than others.

Try to keep the slices uniform in thickness. Also, don't skimp on the oil—it's essential for crispy edges. Finally, avoid overcrowding the baking sheet; give the potatoes space to roast properly.

How to tell it’s done

The sweet potatoes are done when the edges are deeply caramelized and crispy, and the centers are tender when pierced with a fork. The internal temperature should be around 205°F (96°C) for perfectly soft, fluffy interiors.

If you prefer extra crispy edges, you can broil for the last 2-3 minutes, but watch closely to prevent burning. The garlic herb butter is ready when the garlic is fragrant and the butter is foamy and lightly bubbling, about 2-3 minutes.